Main menu

Tag Archives: lemon curd

A few months ago, my mom shared her new diet theory with me. It goes like this, if you want to eat something unhealthy, you have to make it yourself. You want french fries? Fine, go buy yourself some russet potatoes, cut them up, fry them, season them, and enjoy. While I’m not sure I’m totally on board with this idea (I could see myself getting into some major trouble, especially during weeks when I’m not too busy with work) I can see the sense of it. It allows for indulgences, but not for fast or processed food. It also allows for more quality-control on ingredients.

I decided to put my mom’s theory to the test when I decided to make Saveur’s incredible-looking Ham, Cheese, Egg and Lemon Sandwiches this week. And, yes, I wanted to use brioche like the recipe called for. So instead of heading to a local bakery, I headed to the pantry and ended up with one of the most satisfying meals I’ve had in my new home. Here’s how to do it in yours.

First, make the brioche. I’ve been playing around with my sourdough starter recently and I decided I’d try using that instead of yeast. I found this recipe online and it worked like a charm. I had to start the day before in order to have time to reactivate my starter and for the dough to have a nice, slow rise in the refrigerator. The next morning, I formed the rolls, let them rise again, and baked them in the afternoon.

The buns were impossibly soft with a moist, airy crumb. Yes, there is a lot of butter in there. But I used pastured butter instead of conventional, which is rich in Omega-3 fatty acids, CLA, and Vitamins A and K2 among other things. I resisted the urge to try and add whole wheat flour to the dough because I didn’t want to risk making them too dense. I’ve had recent sourdough baking experiments fall flat (pun intended).

Before moving forward with my grand sandwich plans, I had to make a cinnamon roll detour.

You see, I realized that I had enough dough for about a dozen brioche rolls. Waaay more than I needed (or wanted) to consume. I repurposed about 2/3 of the dough into cinnamon rolls figuring I would have no trouble getting Jeremy, his friends, or my coworkers to eat them. Yes, I know it’s evil to foist one’s unwanted sweets on the workplace breakroom, but I haven’t had any complaints so far 🙂

With the bread situation handled, it was time to move on to the lemon curd. I only made about 1/4 the recipe, a choice I may regret since this stuff is so darn tasty.

Phew! Ok, now it’s time for the next step. For me it was going to the gym. And when I got home, it was sandwich-time.

Whisk all ingredients together in a saucepan until smooth. Place over medium-low heat and cook, whisking frequently until curd starts to resemble pudding, about 8 minutes. Transfer to an airtight jar and chill for a couple hours before using.

Welcome to my site! I am a Registered Nurse in Portland, OR and when I’m not recovering from night shift, my brain is usually occupied with cooking, wellness, books, and taking care of the people (and dog) who matter to me. I love food, hard-core workouts, and pretending that I could be Martha Stewart. Is that weird? Don’t answer that.

Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.